1 piece of beef neck
1 onion, cut in 4
1 small celery root, peeled, cut in 4
3-4 branches of parsley, washed
4-5 cups water
1/3 cup semolina
1/2 cup Turkish plain yogurt
1 egg yolk
2 tbsp butter
1 tsp mint
1 tsp paprika
Place the beef neck, onion, celery, parsley and water in the medium sized pot. Turn the heat to medium and start to cook. Remove the scum from the surface using a spoon. Turn the heat down to low. Cover and cook until the meat falls off the bone so that it will be tender. Remove the bones. Strain the juice. Discard the celery and onion but parsley.
Pour the juice back into the pot. Add the semolina, beef, parsley, salt and pepper into the pot. Close and cook for about 20 minutes.
In a small bowl, whisk the egg yolk with yogurt. Take a ladle of soup and blend well with the sauce. Slowly pour this mixture into the pot while stirring. Simmer for 3-4 minutes.
Melt the butter in a small pan and add in the paprika and mint. When it starts bubbling, pour over the soup. Serve while still hot with the fresh Turkish bread.